Whether you call it stuffing or dressing you'll love this easy casserole! Make it in the crockpot, instant pot or the oven - I've included instructions for all three!
You may also like this creamy slow cooker salisbury steak and gravy.
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❤️ Why you'll love this recipe
- Less than 5 minutes prep time.
- Classic comfort food without the mess.
- Make it in the Crockpot or in the oven.
Easy chicken and dressing casserole is a shortcut to Grandma's favorite Sunday dinner! With just a little prep time and 8 hours in the slow cooker you'll be sitting down to an old fashioned family meal!
🧾 Ingredients
- I used Stovetop cornbread stuffing mix but you can use your favorite.
- Boneless chicken thighs work well in this recipe, too. They tend to stay juicier so many people prefer them.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Add the chicken breasts to the bottom of the slow cooker. Spoon onions and optional chiles over the top.
- Sprinkle the dry stuffing mix over the top.
- Add the green beans. I like to separate them with aluminum foil (see video) but you don't have to.
- Mix the sour cream, half the stock, and the undiluted cream of chicken soup until smooth.
- Spoon the mixture over the stuffing layer. Cover and cook on low.
Oven instructions
You can also make this casserole in the oven.
- Spray a casserole dish with no-stick spray.
- Heat 1 ¼ cups of the stock to boiling and add it to the stuffing mix. Set aside.
- Layer the cooked green beans and cooked chicken breast in the bottom.
- Cover with the onions and chiles.
- Mix the cream of chicken soup and the sour cream. Spoon over the chicken and onion mixture.
- Cover with the dressing.
- Bake at 400F for 30 minutes, or until the top is golden brown and the casserole is bubbling.
Instant pot instructions
- Pour the chicken stock into the Instant Pot and top with the chicken.
- Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 8 minutes. Double check that the pressure seal valve is secured and closed.
- Combine the stuffing, cream of chicken soup, and sour cream.
- When the timer goes off turn the quick release valve on the instant pot and wait for the steam to escape.
- Press the cancel button to turn it off.
- Open the lid and use an insta-read thermometer to make sure the chicken is cooked to at least 160F.
- Add the stuffing, onions, chiles, and green beans on top of the chicken.
- Replace the lid and seal the pressure valve.
- Press the “manual” or “pressure cook” button and set the timer to 4 minutes.
- Once finished, release the valve once more to let the steam escape.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
🥫 Storage
Store leftover crockpot chicken & dressing in an airtight container in the refrigerator for up to 4 days, or freeze for up to 4 months.
It's easy to reheat the leftovers in the microwave or reheat in the casserole dish covered with aluminum foil at 350F for about 20 minutes.
💭 Tips
Expert tip: If you are making this in the oven please pre-cook the chicken and green beans!!
- Make slow cooker chicken & stuffing with vegetables! Add a package of frozen mixed veggies with, or in place of, the green beans.
- This is perfect for smaller Thanksgiving meals. You can use turkey breast instead of chicken breast if you like.
- Spraying the inside of the slow cooker with no-stick spray keeps the food from sticking and makes cleanup effortless!
- Cream of celery, cream of mushroom, or cream of asparagus soups all work well.
- Diced celery is also good in this.
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Yes you can. It freezes well for up to about 4 months. Thaw it out overnight in the refrigerator and then warm it in a 350F oven, covered with foil, for about 20 minutes or until heated through.
There's no need to cook it when you are making this in the slow cooker. If you are making this in the oven it's best to pre-cook it if you can. Always make sure it's cooked to an internal temperature of 165F.
Since the green beans cook right along with the chicken you really don't need anything else. Biscuits are always nice, a salad on the side, and this 5 minute Mexican Chocolate Cobbler and you're all set!
I told you this was the easiest thing ever!
When you try it be sure to take a picture and tag me (marye_restlesschipotle) on Instagram! I love to see what you've made and share to my Instastories!
Related recipes
You've definitely got to try one of my family's favorites - creamy fiesta chicken in the crock pot. It's delicious and there's just 5 minutes prep time!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crockpot Chicken & Dressing
Equipment Needed
Ingredients
- 2 pounds boneless chicken breast, or thighs
- ½ cup chopped onion, optional
- 4 ounces green chiles, chopped, optional
- 6 ounces cornbread stuffing mix
- 1 cup sour cream
- 10.5 ounces cream of chicken soup, undiluted
- ¾ cup chicken stock
- 1 pound green beans, optional
Instructions
Slow Cooker
- Season the chicken with salt and pepper - go easy on the salt because there's plenty in the soup and stuffing mix.
- Spray the slow cooker with a nonstick spray so clean up will be easy.
- Add the chicken to the bottom of the slow cooker.
- Spoon onions and chiles over the top, if desired.
- Sprinkle the dry stuffing mix over the top of the chicken.
- Mix the sour cream, half the chicken stock, and the undiluted cream of chicken soup until smooth.
- Spoon the mixture over the stuffing layer.
- Add the green beans. You can add them to the top or skooch the chicken over and add them to the side.
- Pour the remaining chicken stock over the top.
- Cover and cook for 8 hours on low or 4-5 hours on high. The chicken should reach an internal temperature of 165F.
Oven Instructions
- Spray a casserole dish with no-stick spray.
- Heat 1 ¼ cups of the stock to boiling and add it to the stuffing mix. Set aside.
- Layer the cooked green beans and chicken breast in the bottom. This works best if you've shredded the chicken or cut it into bite sized pieces.
- Cover with the onions and chiles.
- Mix the cream of chicken soup and the sour cream. Spoon over the chicken and onion mixture.
- Cover with the stuffing.
- Bake at 400F for 30 minutes, or until the top is golden brown and the casserole is bubbling.
Instant Pot Instructions
- Pour the chicken stock into the Instant Pot and top with the chicken.
- Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 8 minutes. Double check that the pressure seal valve is secured and closed.
- Combine the stuffing, cream of chicken soup, and sour cream.
- When the timer goes off turn the quick release valve on the instant pot and wait for the steam to escape.
- Press the cancel button to turn it off.
- Open the lid and use an insta-read thermometer to make sure the chicken is cooked to at least 160F.
- Add the stuffing, onions, chiles, and green beans on top of the chicken.
- Replace the lid and seal the pressure valve.
- Press the “manual” or “pressure cook” button and set the timer to 4 minutes.
- When it's finished, release the valve once more to let the steam escape.
Notes
- If you are making this in the oven please pre-cook the chicken and green beans!!
- Make slow cooker chicken and stuffing with vegetables! Add a package of frozen mixed veggies with, or in place of, the green beans.
- This is perfect for the smaller Thanksgiving meals many of us will be having this year. You can use turkey breast instead of chicken breast if you like.
- Spraying the inside of the slow cooker keeps the food from sticking and makes cleanup effortless!
- Cream of celery, cream of mushroom, or cream of asparagus all work well in place of the cream of chicken soup.
- Diced celery is also good in this.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 4 months.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published August 24, 2020. Last updated March 21, 2021 to include instant pot instructions.
Denise Powell
Honestly this has become such a family favorite they may vote it to have it for thanksgiving dinner! My church friend and neighbor had a death in the family so I took over all the ingredients for a double batch and they all loved it! Your site has become my daily comfort news. I love all of your bread recipes! Thank you!
Mikie D
Could this be made with a whole chicken? Would you make any changes?
Marye
It could be. No, I don't think there's be any changes - you'd just need to be careful of the bones.
lois b shofstahl
I cant wait to make if after I lose my holiday gain. Looks easy peasy. I like the option to double or triple the recipe. I hate doing the math.
R
I hate the taste of sour cream what can I substitute?
Marye
Try 3/4 cup of milk.